 costing help
I get that. I need it for an assignment at school. My teacher is saying that if you need 8ea tomatoes for a recipe, you wouldn't use the yield % since the recipe is not giving an exact weight. In that kind of situation, when would you use the yield %? I'm guessing that it's for when an item doesn't produce the exact amount of what you expect it to have inside. Such as Orange Supremes. Do you think I'm on the right track? |